Vietnamese Fish and Pineapple Soup Recipe
Ingredients:
- 12 ounces cod fish steaks, skinned and cut into bite-size chunks
- 1 white fish head, such as cod
- Coarse sea salt and freshly ground black or white pepper
- 3 to 4 tablespoons tamarind pulp
- 7 ounces ripe pineapple, cut into 1/4-inch-thick slices, cored, and cut into bite-size chunks
- 1 medium ripe tomato, peeled, halved, seeded, and cut into 8 equal wedges
- 2 or more fresh bird’s eye or Thai chilies, seeded and sliced thin diagonally
- 10 leaves holy basil, julienned
- 4 saw leaves, julienned, or 1/4 cup cilantro leaves
- 1/4 cup fried garlic oil (see the recipe below)
How to cook Vietnamese Fish and Pineapple Soup:
- Season the fish chunks with salt and pepper and let stand in a cool place.
- Put the fish head in a pot with 7 cups water and bring to a gentle boil over medium heat. Reduce the heat to medium-low and simmer until the liquid is reduced by 1 cup, about 30 minutes. At this time you may discard the fish head if you wish.
- Add the tamarind pulp, pineapple, tomato, and chilies and simmer for 5 minutes. Add the fish chunks, adjust the seasoning, and simmer until the fish is cooked, 3 to 5 minutes.
- Serve hot-in a communal bowl or individual soup bowls-garnished with holy basil, saw leaves (or cilantro), and fried garlic oil as desired.
Vietnamese Fried Garlic Oil (Toi Phi Dau) Recipe
Vietnamese Fried Garlic Oil (Toi Phi Dau) Ingredients:
- 3 to 4 cup vegetable oil
- 8 large cloves garlic, peeled and minced
How to cook Vietnamese Fried Garlic Oil (Toi Phi Dau):
- Heat vegetable oil in a small saucepan over medium heat.
- Add garlic and fry until light golden brown, 3 to 4 minutes.
- Allow to cool briefly and transfer the fried garlic and oil to a heat-resistant jar.
- Allow to cool completely before sealing with a lid.
- Fried garlic oil will keep about a week refrigerated.
Notes:
The Vietnamese Fish and Pineapple Soup recipe very easy to prepare and so good!
The Vietnamese name for this recipe is Canh Ca Nau Dua.
This recipe for Vietnamese Fish and Pineapple Soup serves/makes: 4 – 6
The Vietnamese Fish and Pineapple Soup (Canh Ca Nau Dua) recipe is adopted from The Authentic Vietnamese cooking By Corinne Trang.
Main Ingredient: Cod
Preparation Method: Soup/Stew
Cuisine: Vietnamese